Now Looking For Opinions For GF Skirt Steak

This is the book on advice I followed ...8+ hour marinade in unfiltered olive oil. This crazy Jaccard tenderizer (horrors) that I used for the first time...

I cooked it on an Iron skillet on an induction burner two ways....in sections ~ 1) 4" long whole and 2) very thin sliced. The thin sliced I cooked for about 40 seconds total and the sections slightly more.

I removed from heat and let rest.. It was very good but still very slightly tough....

This beef cut we call it "entraña" in Argentina. Its the outer part of the diaphragm. Very rarely it comes out tender. It has to be from a very young veal. There is a membrane in the cut. If we're going to open grill it, we let the membrane there, like here:

If we're short of time, and specially when we pan grill the cut, we take the membrane out, like here;

Looks great and juicie, but it was not so tender.

Of course, the metallic tenderizer you're using is an abomination to us.

Hanger and skirt are not exactly the same. Also there are two skirts, an inside and an outside. The one in the original picture looks to be an inside skirt. When you slice it after cooking, it should be plenty tender if you slice it thinly on bias across the grain.

I'm flabbergasted, I've never had what I could possibly consider a tough skirt steak. I have only ever pan seared them. It is noticeably firmer than petite sirloin or ribeye, about like tip steak to my sensibilities.

I am not a chef and have no training but I have a passion for home cooing and have done it all my life. My purpose here is to learn.

We try to eat and use local meat sources... with beef grass fed is key. As I have stated previously I would use to get my meat from Costco and there were no problems.

The GF stuff is a whole different animal and I find it very challanging to cook properly. It is lean, cooks faster, is unforgiving and not infrequently slightly tough. If anyone states otherwise I just do not believe them.

In addition we eat mostly loosely following the "Paleo Diet" which adds another challange.

This book claims the UNFILTERED OLIVE OIL has enzymes that help make the meat more tender.

I'm flabbergasted, I've never had what I could possibly consider a tough skirt steak. I have only ever pan seared them. It is noticeably firmer than petite sirloin or ribeye, about like tip steak to my sensibilities.

It was kind of a a joke. But in fact, you do not need to artificially tenderize good quality meat. I'm giving you my absolution.

Never used 8 hours EVOO marinade ever in my life.

Yes I got that it was a little humor but if it is fact that GF beef tends to be tougher and if there is something out there that can help solve this problem then I open to trying it...even if it is a chef sin.

"Very rarely it comes out tender."

Really enjoyed the video. I noticed that you did not thin cut it across the grain....curious.

It is difficult to cut good cuts of local well butchered beef around here.

I see the unfilteted bit, but, oil by itself shouldn't do anything; oil really just acts to transfer flavors from other ingridients in the marinade. So, are you just using olive oil?
A lot of GF beef on the market where i live (washington state) is dairy cow; kind of automatixally callibg the quality of the meat into question. Grass fed is one of those labels that"s easy for producers to abuse. Not saying thats the case in your case; i just can't afford to eat my concious when the product isn't as good. My 2¢. Never used tenderizers; i asked about it on here and was told it wasn't worth the result.

I see the unfilteted bit, but, oil by itself shouldn't do anything; oil really just acts to transfer flavors from other ingridients in the marinade. So, are you just using olive oil?
A lot of GF beef on the market where i live (washington state) is dairy cow; kind of automatixally callibg the quality of the meat into question. Grass fed is one of those labels that"s easy for producers to abuse. Not saying thats the case in your case; i just can't afford to eat my concious when the product isn't as good. My 2¢. Never used tenderizers; i asked about it on here and was told it wasn't worth the result.

Well the book claims that the enzymes in the unfiltered help tenderize the meat.

Nice, right from the rancher. Watch out for cooking skirt too rare, that will also keep it tough- needs to cook out a bit. How are you cutting it after its cooked? Cook the sections, then try slicing them across the grain, see if that helps.
Looks pretty much like you have the whole skirt there, so i don't know about how roughly cut it is, but ranchrr cut is probably a little less neat than costco cut. Also your rancher will sell from the cows he gets instead of having wieght/condition specs for what they use, that will affect the size and shape of what you get, too.
Keep us posted if you try again! Remember that it won't be a loin cut no matter what you do.
@ordo can't wait to get home from work and check out those videos!

In NY they are sometimes called Romanian Tenderloins. If not cooked and cut correctly you are better off with a shoe sole. Jaquart them and marinate if possible. The one shown does not seem to be cut correctly.

P/S Or go to your local OUTACK and ask if you can buy some Pappain from them

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...